Canning vegetable soup
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Chopped, cored, peeled tomatoes (about 12 large) |
| 1½ | quart | Water |
| 1½ | quart | Cubed peeled potatoes (about 6 medium) |
| 1½ | quart | Sliced peeled carrots (about 12 medium) |
| 1 | quart | Shelled lima beans |
| 1 | quart | Uncooked corn kernels (about 9 ears) |
| 2 | cups | Sliced celery |
| 2 | cups | Chopped onions |
| Salt | ||
Directions
You can use any combination of vegetables you like for this easy soup. Chop or dice the vegetables so pieces are about the same size.
Process for the time of the vegetable that needs the longest processing. This recipe makes about 7 quarts. You'll need all the basic equipment for steam pressure canning.
1. Organize and prepare ingredients, equipment, and work area.
2. Combine all the ingredients except the salt in a large kettle, heat to boiling, and boil 5 minutes.
3. Pour or ladle boiling soup into hot jars to within 1 inch of tops.
4. Add ¼ teaspoon salt to each pint or ½ teaspoon to each quart.
5. Run a slim non metal tool down along the inside of each jar to release any air bubbles. Add more boiling soup, if necessary, to bring to within 1 inch of the tops.
6. Wipe tops and threads of jars with a damp clean cloth.
7. Put on lids an screw bands as manufacturer directs.
8. Process at 10 pound pressure, 55 minutes for pints, 1 hour and 25 minutes for quarts. Follow manufacturer's directions for your canner.
9. Follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-07-95